Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.

Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.)

Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.

Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves.

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Fantastic recipe. Definitely a keeper. While I'm not jewish, my boyfriend and his father are. My boyfriend said that they were good, but different. His father liked it.
Definitely worth saving this recipe.
On a side note - I didn't chill the balls nearly as much as the recipe indicated to. I chilled it for a few minutes to allow the matzo meal to soak up juices a bit, and to allow the butter to be a little less melty. After a brief chill, I used a 1.5 oz cookie scoop to form the balls uniformly, followed by a 20 minute chill in the refrigerator while the water was boiling. Turned out great.
My point here is that others have noted the long chill time that the recipe has, and if you have a method to forming the balls outside of rolling them in your hands you should be OK to cut most of the chilling time out.

InSitu from Chicago, IL / 04.15.14

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As a gentile, I don't have a lot of experience making authentic (good!) Jewish specialties but this recipe was terrific. We LOVED it! I used 2 roaster chicken carcasses, picked clean, and submerged them in boxed chicken broth to make a terrific chicken stock. I threw in a couple carrots, a stalk of celery, a parsnip, 2 onions and a few peppercorns and let the whole business simmer away for an hour or two. When I served it, I cut up a carrot, a celery stalk, tossed in a handful of thin egg noodles and some of the chicken taken off the original roasters.
This should be sold by Johnson and Johnson as an antibiotic: it will cure anything. So wonderful!

GeekyKestrel from Charlotte, NC / 03.23.14

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Great recipe. I made it for the first time for a Hanukkah dinner and it was a big hit with foodies that have been enjoying Matzo Ball soup for a very long time.

tinalinda from Boston, MA / 12.29.13

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These matzo balls were delicious and a complete hit at my seder. I love the addition of the ginger and greens. My only regret was not making more! I used a small cookie scoop (2t) to portion them out and was able to get ~40 out of a double batch. They cooked up to a perfect size (1.5in? 2?).

A Cook from Washington, DC / 04.09.12

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Yum! I forgot to make them mini- I imagine they would've been better mini. I cooked mine right in the chicken broth. I think next time I will make homemade though.

natashanese / 04.08.12

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First time making this, but certainly not the last. I added chicken and carrots. Made for a very nice meal. Great on a cold evening!

A Cook from Simi Valley, CA / 04.01.12

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Made this for last
night's dinner -
everyone loved it. I
usually make chicken
stock myself (use
the chicken for a
salad). Didn't have
ginger ale, so I
used other soda. I
would definitely try
it again with the
correct ingredients.
http://wonderlandwithlove.blogspot.com/

aepstein83 / 09.29.11

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This was great! Made my own broth. I think this was the second time I've made matzo balls. The first time they were huge and must not have been all that good as I didn't make them again. I will be using this recipe again. I served this for dinner one night with a salad.

A Cook from Arlington, VA / 01.13.11

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This recipe is
awesome, delicious,
and unmessupable.
I've done it with
all different fats
(margarine, butter,
schmaltz) and
aromatics (chives,
tarragon, green
onions, etc.). The
matzo balls are
always fluffy and
flavorful no matter
what!

gurlwithacurl / 11.16.10

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These are exceptional-- the lightest, fluffiest
and most flavorful matzoh balls I've ever had
(much less made!). I made them for Passover
this year and followed the recipe substituting
freshly grated ginger for the powdered version
with no adverse effect. The ginger ale is a
quirky addition, but I think it really works. I've
used seltzer in years passed, but there's
something to the ginger-- the mixture bubbles
like crazy when it's added.
I suggest making these a day or two ahead to
allow for ample cooling time, and minimal
hassle on the day of serving. Boil in salted water
(don't waste liquid gold on the boiling!), cool
and refrigerate. Add to the broth to reheat and
serve. Yum!